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Prep Time: 1 Hour
Yields: 4-6 Servings

Fishing is the favorite past time of more than a few gentlemen from all over the world, and of course, women too. And who doesn’t enjoy a healthy dose of red wine every now and then. Put the two together and you have to perfect ending to any fishing trip!

1 (5-pound) carp, dressed
1 cup red wine
1 cup water
1 tsp salt
1 slice lemon
1 slice orange
1 tbsp chopped parsley
pinch of marjoram
pinch of thyme
2 medium onions, chopped
2 anchovy fillets, chopped
2 tsps flour
2 tsps melted butter
1 egg yolk, lightly beaten
salt and black pepper to taste

Preheat oven to 350°F. In a large pot, combine carp head, wine, water, salt, fruit, parsley and herbs. Simmer, uncovered, for 20 minutes. Remove carp and set aside. Strain sauce, reserving liquid and discarding solids. Line a baking dish with foil. Spread chopped onions along the bottom of dish and top with carp. Add reserved wine sauce and anchovies. Bake approximately 35 minutes, uncovered, or until fish flakes easily. Baste often with pan drippings during baking. Remove fish from baking pan and place on a hot platter. Strain cooking liquid into a small saucepan over medium-high heat, discarding solids. Stir in flour and butter, bring to a boil and let boil for 1 minute. In a small bowl, mix egg yolk with a small amount of hot boiling sauce then return egg mixture to sauce. Heat through but to not boil. Adjust to taste with salt and pepper. TO serve, top fish with wine sauce.























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